White Baccala Spread - creamy codfish mousse with garlic and olive oil.
white baccala spread
600gcod fillets(1 lb 5 oz)
Cook cod in water with garlic and bay leaves. Drain, but reserve some water. Discard bay leaves.Remove bones and skin from fish.
In another pot, cook potatoes. Drain.
In a food processor, combine cooked cod, garlic and potatoes. Pulse a few times until you get a light, smooth spread. Gradually add olive oil. If the mixture seems too dense, add some cooking liquid. Season with salt, pepper and parsley.
Serve with bread slices. It also makes a delicious pasta sauce.